Dal Makhani Recipe Video - Beans and Lentil Curry Recipe by Bhavna

By Bhavna's Kitchen · 120 min

Ingredients

Instructions

1. Soak the whole black beans, split chana dal and kidney beans together for 6 hours or overnight.
2. Grind the ginger and garlic to a paste.
3. Drain the soaking water from the dals and add 6 cups of fresh water.
4. Pressure cook the dals and kidney beans with 1 tbsp ghee, salt, half the ginger-garlic paste and the whole red chillies. After the first whistle, cook on low heat for 40 minutes.
5. Turn off the heat and let the pressure drop. Mash the hot dal lightly and set aside.
6. Heat the ghee and add the tomato puree. Cook until thick and dry.
7. Add the remaining ginger-garlic paste, garam masala and coriander powder. Cook until the ghee separates.
8. Add the kasoori methi and cook for 1 to 2 minutes more.
9. Stir this tomato mixture into the cooked dal.
10. Add the butter and simmer on low for 20 to 25 minutes, stirring and mashing the dal from time to time.
11. Beat the cream and milk together well, then stir into the dal. Simmer for 15 to 20 minutes more until the colour and texture are right.
12. Remove from the heat and serve hot.

Summarized from Bhavna's Kitchen's video. Watch it for the details.

More recipes with

GarlicGingerTomatoMilkBlack beanRed beanCrème fraîche